Vegetable Stock

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Ingredients

  • 450 g onions – diced
  • 250 g carrots – diced
  • 150 g leeks – diced
  • 120 g celery – diced
  • 20 g thyme
  • 1 bay leaf
  • 3 g whole black peppercorns
  • 3 g fennel seeds
  • 2.5 litres water
  • 30 g parsley stalks

Method

Place all the ingredients in a pot, except the parsley. Bring the contents of the pot to a simmer and skim continuously, simmering for 45 minutes. Leave to cool and infuse.

Add the parsley stalks to the liquid. Refrigerate for 2 days until the flavour has developed. Strain before using.